DID YOU KNOW?  // The dried spice commonly known as paprika is typically made from ripened and dried peppers, which are ground into powder form. Paprika's flavor depends on the particular pepper or combination of peppers from which it’s ground. While dried bell peppers are often used as the sole or main ingredient, sometimes other varieties are used, including pimientos.

NUTRITION  //  Bell peppers are the most commonly seen sweet peppers and come in a rainbow of flavors and colors—depending on time of harvesting and degree of ripening—including green, red, orange, yellow, and even purple, pink, blue, aqua, violet, maroon, white, black, or brown. The colors don’t taste the same, nor do they have the same nutritional value, however. Most peppers start out green and change colors as they mature; green bell peppers, for example, change to yellow or orange before reaching their most ripened color of red. The longer they stay on the vine, the sweeter they get and the more nutritional value they have. Red peppers have a shorter shelf life in comparison to green because they’re the most ripened when purchased, but they top the charts in lutein and beta-carotene. With that said, all bell peppers are low in calories, high in vitamins A, B6, and C, and a good source of folate.  

SELECTION AND STORAGE  //  Choose peppers with deep, vivid colors and taut skin that are free from soft spots, blemishes, and darkened areas. Peppers should be heavy for their size, reflecting their thick, well-formed, and well-hydrated walls. Unwashed bell peppers stored in your refrigerator’s vegetable compartment will keep about 7-10 days.